The young winemaker Alberto Oggero has as a priority the production of wine in the most tied way to the territory possible, recovering old vineyards and using the cellar of his grandfather Sandro. It cultivates only the autochthonous Arneis and Nebbiolo on 5 hectares of vineyards from 25 to 80 years of age, located in the Roero area, characterized by soils of alluvial origin with a strong presence of marine, fossil and mineral sands, which give its wines a strong minerality and sapidity. His family helps him with his project, which he defines as difficult but rewarding.
Alcoholic fermentation is spontaneous in contact with the skins (50%) and juice only (50%) and malolactic fermentation carried out in steel and cement. This is followed by 10 months of aging in concrete tanks and 6 in the bottle.
Straw yellow colour. On the nose typical notes of white pulp fruit such as apple, fresh flowers, chamomile, apricot and mineral notes. In the mouth it is fresh, with a clear sapidity and juicy with a long and tasty finish.
Ideal to accompany appetizers, risottos, first courses with an intense flavor and white meats.